*Originally from Baking for Fran* I've been feeling like cookies that embody the classic European combination of rich chocolate and hazelnuts, so I adapted my recipe for Chocolate Crinkle Cookies to suit my crazy cravings...but it wasn't untilafterthe hazelnuts had been roasted, steamed, peeled, chopped, and baked to perfection inside these little masterpieces that Francis mentioned his disdain for hazelnuts. Hey, but guess what? He polished off all but two cookies that I managed to steal away for myself in no time flat.Ingredients1/2 C unsalted butter1 1/4 C sugar2 tsp vanilla2 eggs4 oz. unsweetened chocolate + 2 oz. bittersweet chocolate, melted and cooled2 C flour2 tsp. baking powder1/2 tsp. salt2 Tbsp. milk1/2 C hazelnuts, roasted, skinned, and chopped1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.2. Cream butter and sugar until light and fluffy; beat in vanilla, then eggs and chocolate.3. Stir in dry ingredients alternately with milk; stir in hazelnuts until just incorporated.4. Chill for 1 hour.5. Shape into 1" balls and place on baking sheet 2" apart.6. Bake for 14-16 minutes.